Crispy Chilli Beef Noodles

Crispy Chilli Beef Noodles

• 2 Meadowbrook Farm premium sirloin steak
• 1 egg
• 1 tbsp flour
• 2 x 145 g portion of Sherwood’s medium egg noodles
• 1 tbsp Boyne Valley honey
• 1 tsp Colmans mustard
• 1 tbsp Goodhalls soy sauce
• 1 tbsp Don Carlos white wine or cider vinegar
• 1 – 2 tbsp water
• 1 tbsp flour
• 1 tbsp Cali Cali hot wings sauce
• Saxa salt & pepper
• 2 spring onion


1. Cut the steaks into small strips. Beat the egg, stir in the flour. Toss the beef in the egg until covered. Fry in a frying pan or air fryer for approx. 15 minutes until the steak is cooked through and the outside is crispy. Set aside.
2. To make the sauce, mix the honey, mustard, soy sauce, white wine or cider vinegar and water together.
3. Pour the sauce into frying pan and stir in 1 tbsp flour, simmer for 1-2 minutes until the sauce thickens.
4. Add crispy beef into the sauce, toss until every piece is evenly coated.
5. Cook the noodles in some salted water for approx 5-7 minutes until soft, drain them and add salt, pepper and the hot sauce.
6. Serve the crispy beef on top of the noodles and garnish with some fresh spring onion.

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